<pclass="recipe_par">Mix the first 8 ingredients together. Add more dry ingredients (flour or semolina) if the consistency is too sticky and doesn't hold when you try to roll it. Flour your hands and roll the mix into balls (bigger than a bitterbal). Bring a pot of water to a simmer, then drop each ball carefully into the water. When they rise to the surface, take them out witha slotted spoon or a sieve. Melt some oil into a frying pan. Add a bit of sugar and some breadcrumbs (no measurements here, whatever ratio you like). Toast the mix until golden brown, then toss the boiled papanași with warm, crispy breadcrumb mix. Enjoy warm or cold.</p>
</span>
</div>
</div>
<divclass="episode">
<h2>Episode 3</h2>
<spanclass="description">
<pclass="recipe_par">Whose is this recipe</p>
<pclass="recipe_par">A dozen modifications of the same dish are at the bottom of a deep culinary dispute on the Balkans. The Bulgarian banitsa, the Serbian gibanica, the Greek pita, the Macedonian maznik and the Bosnian and Turkish börek are in constant competition over the hearts and stomachs of millions of heavy dough snack fans. And there is more.</p>
<pclass="recipe_par">
Banitsa aka Баница aka Börek aka Gibanica aka Tiropita and many more
</p>
<pclass="recipe_par">
Ingredients:
<ul>
<li>500g phyllo sheets</li>
<li>5 whole eggs</li>
<li>250 grams feta cheese</li>
<li>150 grams yellow cheese (kashkaval)</li>
<li>1 glass of sparkling water</li>
<li>butter to taste (about 150grams, but more never hurts)</li>
</ul>
</p>
<pclass="recipe_par">Start by buttering generously the bottom and sides of a baking tray (a relatively deep baking tray). Grind the yellow cheese. Crumble the feta cheese with a fork or hands. Mix the cheeses together. Lay out the phyllo sheets and unfold them. Start by taking a sheet and curling it into one of the corners of the baking tray. do this gently. Then sprinkle cheese on it, be generous and open up the folds to let the cheese fall inside all folds and cracks. Repeat this process until you fill the whole tray with curled up phyllo sheets with cheese. Every time you add the next phyllo sheet you can compress the previous ones and therefore be able to fit in more pastry. This way you will be having the sheet loose when you fill it with cheese but then make it tighter by compressing it afterwards. When the tray is full, beat the five eggs and then slowly add to the mixture one glass of sparkling water. Pur the ready mixture over the entire tray of banitsa, carefully covering all of it. Finally cut small pieces of butter and place it on top of the banitsa at even distances. Bake for about 20-25 mins in 190 degrees. Take out when golden and puffy. You can optionally take out the tray and turn it upside down on some little bowls in order to have distance from the table. My mom does this in order to not lose the fluff or the banitsa. Best enjoyed with some fresh ayran!</p>
